There’s something undeniably special about Blood Orange Coffee Cake; it’s a delightful twist on the classic coffee cake that elevates your regular morning or afternoon treat. The cake bursts with vibrant citrus flavor, thanks to the unique tang of blood oranges, combined beautifully with a luscious, buttery crumb. The addition of a crunchy streusel topping brings an enticing texture that contrasts with the moist cake beneath. Every bite is a perfect blend of sweet, tart, and buttery goodness—this isn’t just any coffee cake.

Table of Contents

Why You’ll Love This Recipe
Ingredients You’ll Need
How to Make Blood Orange Coffee Cake
Storing & Reheating
Chef’s Helpful Tips
Recipe FAQs
Blood Orange Coffee Cake

I first stumbled upon blood oranges while exploring my local farmers’ market. Their deep scarlet hue intrigued me, and I knew I had to incorporate them into something special. What better than a homemade coffee cake to celebrate their rich flavor? This recipe delivers on all fronts: it’s easy, satisfying, and sure to impress anyone you share it with. I can’t wait for you to try this incredible Blood Orange Coffee Cake—don’t hesitate to share a slice with friends or family.

Why You’ll Love This Recipe

Simple & Quick: An easy recipe that comes together in just about an hour!
Irresistible Flavor: The vibrant taste of blood oranges gives a refreshing twist you won’t forget.
Eye-Catching Appeal: Its gorgeous color and stunning presentation make it perfect for gatherings.
Flexible Serving: Great for breakfast, brunch, or an afternoon pick-me-up.
Diet-Friendly Options: Use gluten-free flour for a gluten-free makeover if desired.

Ingredients You’ll Need

1/2 cup (107 grams) light brown sugar: Adds deep caramel notes and moisture.
1/2 cup (60 grams) all-purpose flour: Helps form the streusel topping.
1 tablespoon cinnamon: Adds warmth and depth to the streusel mix.
1/2 stick (2 ounces) cold butter, cut into small cubes: Essential for the streusel texture—cold butter creates a crumbly topping.
2 sticks (226 grams) butter, at room temperature: Creates a rich, moist cake base when creamed.
1-1/2 cups (297 grams) granulated sugar: Sweetness for our cake, balanced out by the tartness of blood oranges.
2 tablespoons freshly grated blood orange zest: Enhances the citrus flavor; the zest gives an aromatic brightness.
3 cups (360 grams) all-purpose flour: The foundation of our cake, providing structure.
2 teaspoons (8 grams) baking powder: Essential for leavening, helping the cake rise.
1/2 teaspoon (3 grams) baking soda: Works with the acidic blood orange juice for extra lift.
Pinch of kosher salt: Balances sweetness and enhances overall flavor.
3 large eggs: Helps to bind the ingredients and adds moisture.
2 teaspoons vanilla extract: Classic flavor that complements the blood orange beautifully.
1/2 teaspoon fior di sicilia (optional): Adds a unique scent reminiscent of oranges—for that special touch.
1 cup (8 ounces) crème fraîche or sour cream: Ensures a tender crumb and adds richness.
2 to 3 tablespoons freshly squeezed blood orange juice: Brings brightness and moisture to the cake.
1/2 teaspoon vanilla extract: For extra depth of flavor.
1/4 teaspoon fior di sicilia (optional): To enhance the citrus flavor in the glaze.
1-1/4 cups (142 grams) powdered sugar: For a luscious glaze that finishes the cake perfectly.

How to Make Blood Orange Coffee Cake

Preheat the Oven: Begin by preheating your oven to 350°F (175°C). Grease and flour the inside of a 9- or 10-inch Bundt pan thoroughly, taking care to avoid nonstick spray since it can prevent the cake from releasing beautifully.

Make the Streusel: In a mixing bowl, combine 1/2 cup light brown sugar, 1/2 cup all-purpose flour, and 1 tablespoon cinnamon. Stir until well mixed. Next, use your fingers to blend 1/2 stick of cold butter into the mixture until it resembles coarse sand. Set the streusel aside; it will become a delightful topping.

Cream the Butter: In the bowl of a stand mixer fitted with the paddle attachment, beat 2 sticks of room-temperature butter at medium speed until soft and creamy. In a separate small bowl, combine 1-1/2 cups granulated sugar with 2 tablespoons of freshly grated blood orange zest. Rub the zest into the sugar with your fingertips to release those fragrant oils, then add it to the creamed butter and beat until light and fluffy, about 5 minutes.

Combine the Dry Ingredients: In a medium mixing bowl, whisk together 3 cups of all-purpose flour, 2 teaspoons baking powder, 1/2 teaspoon baking soda, and a pinch of kosher salt. This will be the dry mix that brings structure to the cake.

Incorporate the Eggs and Flavorings: With the mixer running, add 3 large eggs one at a time, beating each time for 1 minute until fully incorporated. Follow this with 2 teaspoons of vanilla extract and 1/2 teaspoon of fior di sicilia, if using, to enhance the flavor.

Add the Crème Fraîche: Mix in 1 cup of crème fraîche or sour cream until smooth. These ingredients add moisture, ensuring a tender crumb to your cake.

Mix in the Dry Ingredients: Gradually add your dry flour mixture in two batches. Mix on low speed until just combined. Don’t worry if the batter is thick—this is expected! Once nearly combined, use a spatula to gently finish incorporating.

Layer the Batter: Half of the thick batter goes into the prepared Bundt pan. Spread it evenly, then sprinkle half of the streusel mixture over this layer. Top with the remaining batter, spreading it out, and finish with the rest of the streusel on top.

Bake the Cake: Place the Bundt pan in the oven and bake for 45 to 55 minutes. You’ll know it’s ready when a toothpick inserted in the center comes out clean, and the edges are starting to golden and smell divine.

Cool Before Icing: Once baked, remove the cake from the oven and let it cool in the pan for 15 minutes. After cooling, invert it onto a wire rack and allow it to cool completely. The gravity will help detach the cake effortlessly.

Prepare the Glaze: To finish, mix 1-1/4 cups powdered sugar, 2-3 tablespoons freshly squeezed blood orange juice, and 1/2 teaspoon vanilla extract (along with the optional 1/4 teaspoon fior di sicilia if using) in a small bowl until smooth. Drizzle this luscious glaze over the cooled cake right before serving.

Storing & Reheating

Store any leftover Blood Orange Coffee Cake at room temperature, well-wrapped or in an airtight container, for up to 3 days for optimal freshness. If you’d like to keep it longer, it can be refrigerated for about a week or frozen for up to 3 months. To refresh after freezing, thaw the cake overnight in the fridge and warm it briefly in the oven at 350°F for about 10-15 minutes to regain its delightful texture and flavor.

Chef’s Helpful Tips

Make sure your butter is at room temperature for the creaming process to achieve that airy, fluffy texture.
Avoid overmixing the batter to keep your cake tender; stop mixing once the flour is incorporated.
If you’re short on blood oranges, regular oranges will work, but the unique flavor of blood oranges is truly special.
Always check your cake for doneness at the minimum baking time. Every oven varies slightly!
You can easily adjust the sweetness by varying the amount of powdered sugar in the glaze to suit your taste.

Delight in creating this Blood Orange Coffee Cake; its refreshing twist will add sunshine to your table while inviting everyone to gather and share in its rich and decadent flavors. Don’t hold back—explore the world of citrus cakes beyond this one. Whether that’s experimenting with different glazes or even trying other citrus fruits, your next baking adventure awaits! Enjoy every bite!

Recipe FAQs

Can I use different types of citrus in this recipe?

Absolutely! While the recipe is designed with blood oranges in mind, you can substitute other citrus fruits like regular oranges, lemons, or grapefruits. Just be aware that it may change the overall flavor profile slightly, so adapt as your taste buds desire.

How do I prevent my cake from sticking to the pan?

Properly greasing the Bundt pan with butter and flour is crucial. Make sure to coat every crevice to ensure your cake releases easily once cooled. Carefully running a knife around the edges after baking can also help if needed.

What can I do if my cake doesn’t rise properly?

If your cake doesn’t rise as expected, check the freshness of your baking powder and baking soda—they should be bubbly and active. Ensure you’re not overmixing the batter, as this can lead to a dense cake.

Can I make this cake ahead of time?

Yes! You can make the cake a day in advance. Just store it wrapped at room temperature. Add the glaze just before serving to keep it looking fresh and appealing.

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Blood Orange Coffee Cake

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Author: Peter
Prep Time: N/A
Cook Time: 45-55 minutes
Total Time: 0 hours
Yield: 8 servings 1x
Category: Desserts
Method: Baking
Cuisine: American

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Description

This Blood Orange Coffee Cake features an irresistible blend of zesty blood orange flavors and a buttery crumb, making it the perfect companion for your coffee breaks.

Ingredients

Scale

1/2 cup (107 grams) light brown sugar
1/2 cup (60 grams) all-purpose flour
1 tablespoon cinnamon
1/2 stick (2 ounces) cold butter, cut into small cubes
2 sticks (226 grams) butter, at room temperature
1–1/2 cups (297 grams) granulated sugar
2 tablespoons freshly grated blood orange zest
3 cups (360 grams) all-purpose flour
2 teaspoons (8 grams) baking powder
1/2 teaspoon (3 grams) baking soda
pinch of kosher salt
3 large eggs
2 teaspoons vanilla extract
1/2 teaspoon fior di sicilia, optional
1 cup (8 ounces) crème fraiche or sour cream
2 to 3 tablespoons freshly squeezed blood orange juice
1/2 teaspoon vanilla extract
1/4 teaspoon fior di sicilia, optional
1–1/4 cups (142 grams) powdered sugar

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Instructions

Preheat the oven to 350°F and butter and flour a Bundt pan.
Prepare the streusel by mixing brown sugar, flour, and cinnamon; incorporate the cold butter until sandy.
In a stand mixer, beat room temperature butter until creamy, then add granulated sugar mixed with blood orange zest and beat until fluffy.
Mix flour, baking powder, baking soda, and salt in a bowl and set aside.
Add eggs one at a time to the butter mixture, mixing after each. Add vanilla and crème fraiche and combine well.
Mix in the dry ingredients in two batches on low speed, finishing by hand with a spatula until thick.
Layer half the batter, half the streusel, remaining batter, and top with remaining streusel in the prepared pan.
Bake for 45 to 55 minutes until a toothpick inserted comes out clean; cool in the pan for 15 minutes before inverting onto a wire rack.
Mix glaze ingredients until smooth and drizzle over the cooled cake. Slice and serve.

Notes

Allow the cake to cool thoroughly before glazing for best results.
Feel free to adjust the sweetness of the glaze by adding more powdered sugar if desired.